Beef Cut Sheet "*" indicates required fields Step 1 of 6 – Contact Information 16% A cut sheet tells your butcher how you want you animal prepared. This sheet lists the options available for beef. Please fill out each option, and if you have any questions don’t hesitate to contact us: (208) 820-4060. When butchering, meat needs to be trimmed. All trim goes into the grind bin, unless it is excess fat that is not required to meet the fat content selected for your ground meat. Typically the cow is hung in the walk-in for 10 days after which it is processed. Once complete, the butcher will contact you with a bill and a “pickup before” date/time. You need to schedule a date/time to come get your meat with the butcher. If you don’t get your meat before the “pickup before” date/time a $25/box/day fee is added to your bill.Name* First Last Phone*Can you accept texts at the number provided above, the butcher will text the bill to you. If no texts allowed it will be emailed to you as soon as it is available.* Yes No Email* Where is your cow from?*Select SellerSpring Creek AcresJason's PlaceJeff's PlaceGabriel's PlaceOtherHarvest Date for your cow (provided by the seller)* MM slash DD slash YYYY Other Provider, Please provide contact info (Name and Phone) How much of the cow are you ordering:Whole CowHalf CowFront QuarterRear QuarterBasic Fees* I acknowledge that the “Kill and dress” fee per animal is $145.00.Basic Fees* I acknowledge that the “Kill and dress” fee per half animal is $72.50.Basic Fees* I acknowledge that the “Kill and dress” fee per quarter animal is $36.25Basic Fees Cut Wrap*“Cut and Wrap” – Most items will be vacuum sealed. It the item is to large for the sealer, it will be wrapped in plastic and butcher paper or double wrapped in plastic wrap for the extra large items (like whole briskets) I acknowledge that the “Cut and Wrap” fee is $1.15 per pound of the hanging weight*Basic Fees Non-Basic* All non-basic fees are displayed in the options of this cut sheet. By selecting them you are acknowledging them.*How many steaks (if ordered) do you want per package?How many pounds would you prefer your roasts (if ordered) cut too?* 2-4 lb 3-5 lb 3-6 lb Other Filling Out the Cut SheetWe are now going to move around a animal section by section. Each section will have a description of what you can select, some additional information about the cuts, and how you can customize it. If you are processing a whole animal you can make a sheet for each half or tell us in the comments section below to use this one sheet for the whole animal. ForequarterHow to process the neck* Cross Cut Roasts Boneless Stew Meat Ground Meat How to process the front leg Arm Roast (including Pot Roasts), fantastic braised as you get the added flavor of the marrow. Pot Roast and the smaller roasts as Ground Meat Stew Meat Ground Meat Chuck Chuck Roasts Stew Meat Ground Meat Arm, Pot, Cross cut neck or Chuck Roasts thickness? Recommended 2.5"Please enter a number from 1.5 to 6.Brisket Whole Smoked Bacon from the flat, point as Ground Meat (makes a very meaty bacon), $1.50/lb Sliced Smoked Bacon from the flat, point as Ground Meat (makes a very meaty bacon), $2.50/lb Ground Meat PlateThis is the ribs and front portion of the belly Short Ribs Smoked Bacon (butcher discretion, only making bacon from where it is thick enough and the rest is ground), $1.50/lb Sliced Smoked Bacon (butcher discretion, only making bacon from where it is thick enough and the rest is ground), $2.50/lb Ground Meat Short Rib Width (Recommend 2.5")*Please enter a number from 1.5 to 6.RibsNote, the rules for ribeye steaks say if you want them boneless, we remove the ribeye cap (a muscle on the outside of the primary muscle). This will make your ribeye smaller boneless than the bone in option. Rib Steaks Ribeye Steaks (Boneless) Standing Rib Roast Boneless Rib Roast Steak Width (recommended 1.5" min)Please enter a number from .5 to 4.As you picked boneless ribeye or rib roast Back Ribs Ground Meat Skirt Steaks Skirt Steaks Ground Meat HindquarterLoin Porterhouse and T-Bone Steaks Tenderloin and New York Strip Steaks Tenderloin and New York Strip Roast Steak Width (recommended 1.5" min)Please enter a number from .5 to 4.Tenderloin Roast Filet Mignon Filet Mignon Width (recommended 2")Please enter a number from 1.5 to 4.Sirloin Sirlion Steaks Sirloin Roasts Steak Width (recommended 1" min)Please enter a number from .5 to 4.Flank Flank Steak Ground Meat Sirloin Tip Sirloin Tip Roasts Ground Meat Round (Rear Leg) Round Roasts Cube Steaks ($1/lb.) Sliced for Jerky ($5/lb), you make the jerky Ground Meat Rear Shank Whole Cross cut Ground Meat Cross cut shank thickness? Recommended 2.5"Please enter a number from 1.5 to 6. Ground MeatPackaging size for Ground Meat 1 lb 2 lb OffalWhat Offal do you wantIf any selected offal item is damaged in the process of harvest or has any reason to discard it will be discarded and the customer will not be charged. Heart ($10) Liver ($10) Tongue, skinned ($25) Tail, skinned and cut as roasts ($25) Suet (Tallow), comes rolled and wrapped in plastic wrap Soup Bones (if available) Comment or Custom RequestIf this form didn’t allow you enough configuration of the options, you can type your own here. If you put something here that doesn’t exist on the form we will most likely call you. If we can accommodate your request there may be additional fees. We are an artisanal butchery so there are some things we just can’t do because of a lack of industrial equipment. If you are getting a whole animal or more and submitting multiple cut sheets, this is where you tell us what this sheet applies to.Your Comment or Custom Request Δ
